Recipes for Shabbat
Making a soufflé is fun. While they are a bit temperamental, soufflés really aren't terribly difficult to make. You start with a cheese flavored white sauce, thickened with egg yolks. Incorporating stiffly beaten egg whites into the sauce creates its structure. Carefully separate the eggs because even the smallest amount of yolk (fat) mixed in with the whites will prevent the whites from whipping up properly.
You need to know that the structure of the soufflé is very fragile and that you have to fold, not stir, the beaten whites into the cheese mixture because over mixing will decrease the air in the mixture and prevent it rising properly. Soufflés can be sweet or savory and the sky is the limit in terms of added ingredients.
Several other key points anyone making a soufflé
should keep in mind are dish size. If your
container is too small the mixture will overflow the top and if
the container is too large the soufflé won't rise as well. The best
baking dish for soufflé recipes are those
especially made with straight, high sides. Of
course any dish will do but to get the soufflé to rise very high the
straighter sides do it best. A one and a half
quart dish is a good size. A 3 quart or larger
is sometimes used but the baking is not always as even. Having the
oven preheated is crucial and the most important tip is……. don't
peek once the soufflé is in the oven. Peeking
will cause the soufflé to collapse and while it
might taste OK, it will look like a flat mess.
Preheat the oven to 400. Melt butter in a large heavy saucepan or top of double boiler set over boiling water. In a small bowl combine the flour, salt, mustard and cayenne pepper in a small dish, then whisk the mixture into the melted butter. Cook and stir for 2 minutes. After the flour mixture is cooked for the two minutes slowly add the milk, whisking constantly, to make a smooth and thick white sauce. Cook for 2 minutes, stirring constantly. Remove from heat. Add grated cheese and stir until cheese is melted.
Whisk egg yolks to break them up. Then add a few tablespoons of the cheese sauce to them to warm them. Now add the warmed egg yolks back into the cheese sauce and whisk to combine. The sauce may be completed to this point in advance and left at room temperature for an hour. Beat egg whites with a portable electric mixer until shiny and floppy peaks are formed when beater is withdrawn. Whisk 1/3 of the whites into the cheese sauce. When well mixed, fold the remaining 2/3 of the whites into the sauce. Pour mixture into the prepared baking dish. Bake about 15 minutes until the surface of the soufflé is puffy and brown, but the middle jiggles when the pan is gently shaken. Bring to the table for serving immediately. To serve, cut portions from the side so that each serving has some firm soufflé and some of the saucy part. Serves 6
Preheat oven to 375. In the bowl of a food processor
combine the eggs, cream, grated Parmesan cheese,
prepared mustard, salt, and pepper. Process the
ingredients until you have a smooth mixture. Add the grated
cheddar cheese and diced cream cheese, processing constantly until
smooth. Pour into a buttered 2-quart baking dish. Bake in the
preheated oven until light brown and set, about
20 minutes. Serve immediately. Serves 6
Preheat oven to 350. In a large bowl combine the
corn, creamed corn, sugar, flour, milk and eggs.
Mix well. Pour the soufflé mixture into a greased
3 quart baking dish or bowl. Bake at 350 for 1 to 1 1/2 hours,
until set. This recipe doesn't puff the
way a traditional soufflé does because of the weight of the corn in the
recipe. Serve immediately. Serves 8
NOTE: Make sure the chocolate-yolk mixture is
cooled to room temperature before folding in the
egg whites, as it will deflate them if it's
warm. This must be served immediately after it's baked.
Place the egg whites in the bowl of an electric mixer and add the cream of tartar. Beat and when whites are very foamy and increased in volume, begin to add sugar, about a tablespoon at a time. Continue beating until all sugar is added and meringue stands in soft peaks (when beater is pulled away and up from meringue, peaks form but curl over on themselves). Do not overbeat!! Add a large spoonful of the meringue to chocolate-yolk mixture; whisk in thoroughly to lighten. Now, working quickly, add remaining meringue to chocolate-yolk mixture in three additions. Use a large spatula to fold in each addition and scrape bowl bottom and sides. Don't fold in the first two additions too thoroughly; fold in the last just until no white streaks show.
Quickly turn into prepared soufflé dish; mixture will be about an inch below the top of the dish. Spread level and place in preheated oven. Close oven door. IMMEDIATELY REDUCE OVEN TEMPERATURE TO 350 Bake for 40-42 minutes.
DON'T PEEK! When soufflé is done, it will have risen a bit above the edges of the dish, and the center will scarcely quiver (if at all) when dish is lightly tapped. When baked for lesser amount of time, the very center of the soufflé will remain slightly "saucy".
Remove from oven; serve IMMEDIATELY (a large spoon is helpful here). For Serving: This is wonderful when accompanied by lightly sweetened whipped cream. If you don't like the coffee flavor you can substitute 2 tablespoons of light rum or another not-too-strong liqueur that goes well with chocolate (hazelnut, for example). Serves 6 servings
© Eileen Goltz 2002